Anyway, I washed the jalapenos off, cut the tops off, sliced them in a vertical fashion, so now I was left with 16 pepper halves. From there, I bored out the centers, removing the seeds and some of the membranes. Then, I threw them (or placed, depending on your speed) into a pot of boiling water to soften them up. I boiled them for about 5 minutes. I already had the oven pre-heated to 400 degrees. I took my boiled peppers, placed them on a cookie sheet, then filled the centers with little bits of American cheese, since I didn't have any cheddar. I sprinkled some black pepper on top of the semi-stuffed peppers, and baked them in the oven for about 7 minutes. I let them cool down for about 2 minutes, and watched them disappear. Oops, I forgot to take a picture of the finished product though, since they were already gone before I thought about posting this; ha! Bottom line: I liked them much better than the standard cheddar jalapeno poppers, as I could actually taste the yummy jalapenos and I didn't have all that grease, breading and excess cheese getting in the way; cheers!
Photo Credit: en.wikipedia.org/wiki/Jalape%C3%B1o
---End of Post "Making Jalapeno Peppers without the Breading"